I got this frosting recipe from here but just used cappuccino instead of espresso powder.

Bring 2/3 of the whipping cream to boil in small saucepan. Slowly pour cream over cappuccino powder, whisking until dissolved. Add grated white chocolate and stir until smooth. Add remaining whipping cream and sugar and stir until sugar dissolves. Chill until cold, at least 2 hours or overnight (cover before refrigerating).

Add mascarpone to chilled mixture and using an electric mixer beat on low speed until blended and smooth. Increase speed to medium-high; beat until mixture is thick and medium-firm peaks form when beaters are lifted, about 2 minutes (do not overbeat or mixture will curdle).

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Welcome to Roxy’s Kitchen!

I am a proud wife & mom, an amateur chef at home, obsessed with feeding my family homemade meals & desserts and a food photography enthusiast. I love to cook easy meals (5-ingredient recipes are the best!) so I can spend the extra time baking and decorating crazy cakes! Welcome to my blog about homemade recipes with step-by-step photos!